These sweet, nutritious muffins make for a healthy breakfast, snack, or dessert.
- 2 cups / 224 g currants, fresh or 5 Tbsp./ 45 g dried
- ½ cup / 80 g quinoa or potato flour
- 2 cups / 320 g brown rice flour
- 2 tsp. / 9 g baking powder, aluminum-free
- ½ tsp. / 1 g ground cinnamon
- 1 cup / 95 g ground almonds or almond meal/flour
- ½ cup / 120 ml olive or nut oil (i.e. macadamia, almond)
- 2 omega-3 or grass-fed egg yolks or 1 Tbsp. / 6½ g whole flaxseed + 3 Tbsp. / 45 ml water + 1 tsp. baking powder
- 1 tsp. / 4 g vanilla extract
- 2 omega-3 or grass-fed egg whites or 2 Tbsp agar powder + 2 Tbsp water
- 1¼ tsp. / 3 g Stevia or monk fruit sweetener powder or ½ cup inulin/chicory root sweetener
- 1 cup / 240 ml organic grass-fed or vegan milk
- Preheat your oven to 375°F / 190°C. Mist 16 paper muffin cups with oil, and set them in a standard muffin pan.
- Vegan preparation: Grind flaxseed to a meal, and mix with warm water In a small bowl; allow to sit for 2-3 minutes to gel. Blend in baking powder. In a small bowl large enough to accommodate a hand blender or mixer blades, mix together agar agar+water, and whip. Refrigerate the agar+water mixture until chilled.
- In a large bowl, mix together the flours, baking powder, cinnamon, and ground almonds.
- In a small bowl, combine the remaining, egg yolks or flaxseed mixture, oil and vanilla extract.
- Gradually blend the oil mixture into the dry mixture, alternating with milk.
- In a separate bowl, beat the egg whites or chilled agar agar mixture until fluffy; slowly beat in the sweetener until stiff peaks form.
- Fold the currants into the beaten fluff; add this mixture to the oil-flour mixture.
- Fill the muffin cups with the batter. Put the muffin baking pan over the center rack of the preheated oven and bake for 25 minutes.
- Transfer the baking pan onto a cooling rack and cool for 5 minutes, before taking out the muffins to completely cool before serving.
Serving Size: 1 muffin
Exchanges per Serving: 1⅓ Carb, 1 Protein, 1 Fat